Buzz
Almonds make a healthy snack, packed with essential vitamins and minerals like magnesium, copper, zinc, potassium, and iron. Roasting almonds not only boosts their health benefits but also enhances their flavor. You can roast them in the oven or sauté them on the stove if you're short on time. For a richer taste, add a little oil and seasoning.
Ingredients
Oven-Roasted Almonds
- 450 g raw whole almonds
- Extra virgin olive oil (optional)
Stovetop Roasted Almonds
- 250 g raw whole almonds, unsalted
- 1 teaspoon (5 ml) extra virgin olive oil
- 1/2 teaspoon (2.5 ml) sea salt
Steps
Oven-Roasted Almonds
Preheat the oven to 350°F (177°C). Most ovens take about 20 minutes to fully heat, though this can vary depending on the oven’s efficiency. It's best to turn on the oven while prepping the almonds.
- Avoid turning up the oven temperature to speed up the roasting, as this could cause the almonds to burn or cook unevenly.
Spread the almonds in a single layer on a baking sheet without greasing it. You don’t need to add oil to the baking sheet since almonds already contain natural oils. To ensure even roasting, be sure to spread the almonds out in a single layer, avoiding overlap of the nuts.
- You can use a 9x13-inch baking dish instead of a baking sheet if preferred.
- If you'd like to add olive oil and spices, you can either mix them directly on the sheet or toss the almonds in a bowl before transferring them to the sheet.
Spices that can be added to roasted almonds
Sweet: Sugar, cinnamon sugar, honey, cocoa powder
Salty: Sea salt, garlic powder, seasoned salt, rosemary, barbecue sauce
Spicy: Chili powder, hot sauce, buffalo sauce, sriracha sauce, black pepper
Place the almonds in the oven for 10-15 minutes, stirring occasionally. Use a spatula to toss the almonds or gently shake the baking sheet to move them around. Roast until the almonds turn golden brown and release a fragrant aroma.
- The almonds on the edges tend to cook faster, so move them from the edges to the center and the center almonds to the edges for even cooking.
- Check frequently to make sure the almonds turn golden and don't burn. Toss the almonds if they’re not heating evenly. Remove from the oven if the almonds start to burn.
Remove the almonds from the oven and transfer them to a separate baking sheet. The high oil content in almonds means they will continue cooking even after removing them from the oven, especially if they stay on the hot baking sheet. It’s best to transfer them to a cool sheet.
- Leaving them on the hot baking sheet will result in burnt or overcooked almonds at the bottom.
- If you don't have another baking sheet, you can transfer them to a plate or even a paper towel.
Let the almonds cool completely before storing them in an airtight container. If you store hot almonds in a sealed container, they may spoil or become moldy due to excess moisture. Allow the almonds to cool down fully, then store them in a glass jar or plastic container with a tight lid.
- You can also store them in a zip-lock bag or a glass jar.
Store roasted almonds for 9-12 months in the pantry. Keep the almonds in a cool, dry, and dark place to maintain their freshness longer. Discard the almonds if they develop a rancid smell or unpleasant taste.
- Roasted almonds with oil won’t last as long. They will only stay good for 3-4 weeks at room temperature.
- For long-term storage up to 2 years, you can place the airtight container in the freezer, if it's a freezer-safe container.
Stovetop Roasted Almonds
Mix the almonds, olive oil, and sea salt thoroughly. Add all three ingredients to a large mixing bowl and stir with a spoon until the oil and salt evenly coat the almonds.
- You can replace olive oil with other oils, such as avocado oil, sesame oil, or herb-infused oil.
- You could also substitute oil with water or lemon juice.
- Another method is to place all the ingredients in a zip-lock bag and shake vigorously to coat the almonds.
Heat a pan over medium-high heat. Don’t let the pan get too hot or the almonds will burn. If your stove has 9 heat settings, a medium-high setting is typically between 5 and 7. Choose a wide enough pan so that the almonds aren’t overcrowded.
- A cast-iron skillet or a frying pan with high sides will work well.
- To check if the heat is right, hold your hand about 2-3 inches above the stove. If you can keep your hand there for a few seconds without pulling it away, the heat is at a medium-high level.
Add the almonds to the hot pan and roast for 5 minutes. Stir the almonds frequently to prevent them from sticking to the bottom of the pan. Roast until the almonds turn golden brown.
- After 5 minutes, try one almond to check if it’s fully roasted. Continue roasting if the almonds are not yet fully cooked.
Allow the almonds to cool completely before storing them to prevent moisture from being trapped inside the container and spoiling the almonds. Spread the almonds in a single layer on a baking sheet to speed up the cooling process.
- You can transfer the almonds to parchment paper instead of using a baking sheet.
- Do not leave the almonds in the frying pan, as the residual heat will continue to cook them.
Store the almonds in an airtight container at room temperature for about 3-4 weeks. Choose a glass or plastic container with a tight seal to maintain the quality of the almonds. The best storage location is a cool, dark, and dry place in your pantry.
- Almonds make a great snack on their own or can be sprinkled over salads or yogurt.
What you will need
Oven Roasted Almonds
- 2 baking sheets
- Spatula
- Airtight container
- Mixing bowl (optional)
- Spoon (optional)
Stovetop Roasted Almonds
- Large mixing bowl
- Spoon
- Pan
- Spatula
- Baking sheet
- Airtight container
